Winery - Alvear
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* Expert NoteJanuary 12, 2012
Molasses, spice, chocolate and pure raisins define this as classic P.X. It’s syrupy but not too much so, with maple, cinnamon and brown sugar flavors. For a sweet and candied dessert wine, it has excellent balance and persistence. A star among many in this category; these wines are hard not to like.
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* Expert NoteJanuary 12, 2012
Fino Sherry rarely has this kind of weight and complexity. It’s full of spunk, grab and length, and that’s probably due to the fact that it’s made from Pedro Ximenez grapes and not the more common Palomino. Likely marvelous with garlic shrimp or langostinos.
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* Expert NoteJanuary 12, 2012
Pedro Ximénez is the grape for this fino-style wine, not the usual Palomino. It’s made in the dry style, with peach, papaya and spicy, yeasty aromas. Where it differs most from a normal fino is in the mouth, where things get big and gangly. It’s slightly bitter as well, with apple, lemon and an echo on the finish.
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* Expert NoteJanuary 12, 2012
Classic aromas of cinnamon, raisin, prune and spice rise from the glass, while flavors of pure caramel, baked apple, chocolate and cinnamon take over. This is thick stuff, but with game acidity it stops short of being syrupy. And it’s forever long on the finish. Sweet, rich and balanced. What P.X. ought to be.
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* Expert NoteJanuary 12, 2012
Palacio Quemado, which means the Burnt Palace, is a funky wine from Extremadura that mixes forceful floral aromas with barnyard and grape juice scents. It’s a fuller-bodied, grabby wine with chunky, medicinal flavors and a finish that meanders before settling on big and herbal. Has its good points and weaknesses.
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* Expert NoteJanuary 12, 2012
A bit more easygoing than the PX wines of Jerez, as it delivers white raisin, milk chocolate and brown-sugar aromas and flavors. The palate is far from aggressive; in fact, it’s a little low in acidity, which results in a soft mouthfeel and a short finish. Excellent stuff; just not a classic.
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